Le Cordon Bleu

Salon Gourmet

Tickets to the 2024 Le Cordon Bleu Summer Festival include access to the Salon Gourmet Tasting Area. This area will feature various samples throughout the day.

Expect Wine & Champagne tastings from Louis Latour and Gosset, vegan chocolate from Ombar Chocolate and plant-based 'cheeses' from Julienne Bruno. Prosciutto di Parma will be providing tasters of their fine ham and there will be cheeses from the region also from Parmigiano Reggiano, plus, there'll be more brands to be announced.

Champagne GossetChampagne Gosset

Louis LatourMaison Louis Latour

OmbarOmbar Chocolate

Julienne BrunoJulienne Bruno

Parma HamProsciutto di Parma

Parmigiano ReggianoParmigiano Reggiano


Champagne Gosset


Gosset is the oldest wine house in Champagne. It was founded in Aÿ in 1584, before the region’s wines sparkled, and at that time was known for its red wines which competed alongside the famed red wines of Burgundy. In the 18th century Gosset began to make the sparkling wines and adopted the unique flask-shaped bottle that is still used today.

The house’s wines are characterised by their purity and expressiveness. Grapes come mainly from premier and grand cru vineyards surrounding Epernay and their winemaking style is characterised by minimal intervention, extended ageing and no malolactic fermentation.

Since 1993 Gosset has been owned by the Renaud Cointreau family who have sought to protect the quality and character of the wines. This has led them to keep production levels moderate and to respect the history of the house along with the integrity of the region and its vineyards.


Louis Latour

Louis Latour

The Latour family have been vinegrowers in Aloxe-Corton, Burgundy since 1768. They founded a négociant business, in order to trade wines, in 1797. The company has been passed through the founding family since its creation and is currently in the hands of the 11th generation.  The Latour’s have always blended traditional knowhow with an innovative and pioneering spirit, embracing new techniques and developments, where they can augment their traditional working practices.

Louis Latour owns almost 50 hectares of vineyard in the Côte d’Or, which includes the largest single holding of Grand Cru vineyards in Burgundy. Beyond this, it has vineyards in Beaujolais and the Var and have a significant winemaking project in the Ardèche in partnership with local growers. The most notable of Louis Latour’s wineries is their Cuverie in Aloxe-Corton. The Cuverie was constructed in the 1830s and was France’s first gravity-fed winery. It remains in full working order and is where all the company’s Burgundy Domaine wines are made.

Other notable elements of the Louis Latour business include their in-house cooperage and long-term commitment to environmental sustainability. The cooperage makes around 2000 barrels each year, some for Louis Latour’s own use and the rest for other wineries around the world. Sustainable working practices have been at the centre of Louis Latour’s business since the 1990s, in recognition of the need to protect and sustain the environment in which a business is based. This led to internationally recognised acrditations including ISO 14001 Environmental Management Systems since 2003, in 2010 they were instrumental in the foundation of the Paysage de Corton Association which has seen the villages growers band together to protect and renerate the vineyards and the surrounding flora and fauna. Most recently Louis Latour was awarded High Environmental Value Level 3 accreditation.


Ombar Chocolate

Ombar Chocolate

Ombar’s mission is to change the way the world sees chocolate. From cheap, sugary junk food, to cacao rich, nutrient dense super bar!

It all started in 2007, when Richard, their founder, discovered that the original chocolate ingredient – the humble cacao bean - is a little gem of a superfood with huge health benefits. Dismayed that chocolate had lost its way, Richard vowed to champion good chocolate and put cacao back on top.


Julienne Bruno

Julienne Bruno

Julienne Bruno is a multi award winning food brand creating original, naturally plant-based products starting with the dairy-free category.

They care deeply about food, taste and quality, and create, develop and produce their naturally plant-based foods in London. Their collection 01 consists of three fermented dairy-free creations: Burrella, Superstraccia, Crematta. Their processes are anchored in creative gastronomy. The kitchen is their workshop and hospitality is their culture.

Julienne Bruno simply want to make plant-based food the most exciting choice, for your eyes to scan the menu for products like theirs and use their ingredients to cook without limits.


Parma Ham

Parma Ham

Parma Ham, or Prosciutto di Parma, is a Protected Designation of Origin (PDO) product, which is produced in the hills surrounding the town of Parma in the Emilia Romagna region of Northern Italy. The unique conditions in this region make it possible to produce the highest quality hams that have been appreciated by chefs and foodies for centuries. In fact, every stage of the production process must occur here – even the pre-sliced packs of Parma Ham available in most UK supermarkets are sliced in the area of origin.

Parma Ham is made using only 4 ingredients – Italian pork, air, salt, and time – following strict and precise production techniques that have undergone very few changes over the years, including curing for a minimum of 1 year.

The name “Parma Ham” is exclusively reserved for hams bearing the Ducal Crown. However, this final branding is only the last step of a long identification process – the entire production stage of Parma Ham is traceable on each leg, beginning with the breeder and abattoirs, and ending with the Consortium’s stamp and the Ducal Crown (which also shows each producer’s identification code).

Parma Ham’s distinctive characteristic is its high protein content and richness in free amino acids which give this food a very high overall digestibility. Most importantly, the Consortium strictly prohibits any colouring agents or preservatives such as nitrites and nitrates, which are commonly used in other meat products.


Parmigiano Reggiano

Parmigiano Reggiano

Parmigiano Reggiano is synonymous with many things: naturalness, quality and genuineness. It has been part of our tradition for almost 1000 years, accompanying us in the most important moments of our life. But the Parmigiano Reggiano brand does not only mean cheese.

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river.

Over the centuries, Parmigiano Reggiano has not changed its production method: today as in the Middle Ages, the product is made in a natural way without additives. At the beginning of 1900, some important innovations that are still relevant today were introduced, such as the use of fermented whey and steam heating.

On 27 July 1934 representatives of dairies in Parma, Reggio Emilia, Modena and Mantua (right bank of the river Po), agreed on the need to approve a mark of origin for their cheese.

In 1992 EEC Regulation 2081/1992 on Protected Designations of Origin, PDOs (later completed by EEC Regulation 510/2006) was approved: in 1996, Parmigiano Reggiano was recognised as a European PDO: key steps towards the Community protection of Parmigiano Reggiano, which is one of the most counterfeited and imitated cheeses in the world.




Brindisa, the True Taste of Spain. Our name comes from the word 'brindis', to raise one's glass in a toast.

Since 1988 we have celebrated the artisan foods of Spain. We supply some of the finest delis, Michelin-starred restaurants and food halls across the country. We select the very best craft cheeses, charcuterie, cured fish, legumes, olive oil, olives, pickles and more, and bring them to your table.

Brindisa was founded by Monika Linton to share her enjoyment of the varied cultures, landscapes and extraordinary foods of Spain. After living in Spain and working in a Spanish restaurant kitchen, Monika realised that many of the incredible ingredients she had discovered were not available in Britain, and the seed of her idea for Brindisa was planted. Her first pallet of artisan cheese awed the first top London chefs who were adventurous enough to try it, and crystalised to Monika what Brindisa should stand for: foods made with integrity and devotion. We stay true to this founding ethos today, seeking out the best flavours and championing craft growers and makers.

Monika's love of Spanish food culture and her pioneering journey is shared in her book, "Brindisa, The True Food of Spain", which tells the stories of many inspiring food producers and lifelong friends, as well as recipes gathered from over three decades of discovery and dedication to authentic Spanish food.

In the 1990s, Brindisa became a founding member of Borough Market as a retail market, alongside other early retailers. We started off opening our warehouse to the public, progressing to a simple stall and then finally moving to our current space within the Floral Hall building, filled with hanging legs of iberico ham, counters of unique cheeses and shelves of colourful tins, jars and bottles. Today we have a second food shop in the neighbourhood of Bal ham, close to our warehouse and our purpose-built cheese caves, where our specialist cheese team care for artisan Spanish cheeses.

Our sister company, Brindisa Kitchens, co-founded by Monika in 2004, brings Spain to you on a plate, with the warmth of traditional Spanish hospitality, at five London ta pas restaurants and a kitchen bar. Join our Ham School; choose a hamper or gift voucher; or visit our London food shops, restaurants and brindisa.com, to discover the exceptional foods of Spain.


Workshops & Tastings
Summer Festival

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